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Easter 2014

April 20 @ 12:00 pm - 4:00 pm

Celebrate Easter with us! Executive Chef Brian J. Alberg pulls out all the stops and prepares a special, prefixed four-course dinner. Diners typically have a choice of several items per course, from locally-sourced meat to seafood and vegetarian selections. As always at The Red Lion Inn, children are welcome on these occasions, with private rooms and large tables available for intimate family gatherings, starting at $55 for adults and $27.50 for children 12 and under. Book both your dining and stay with our Reservations department at 413.298.1690 or e-mail reservations@redlioninn.com

EASTER 2014:

Lobster & Sherry Bisque
Lemon Zest & Thyme

Jerusalem Artichoke & Parsnip Soup
Sweet Peas & Carrots

Warm Beets & Goat Cheese
Grilled Naan & Wilted Berry Patch Arugula

Hudson Valley Duck Confit
Braised Lentils & Grilled Berkshire Mt. Ciabatta

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Berry Patch Farm Greens
Orange Sections, Shaved Fennel & Pepitas

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Berkshire Wild Flower Honey Glazed Ham
Scalloped Potatoes, Haricot Verts & Red Wine-Ginger Reduction

Roasted Leg of Lila’s Mountain Lamb
Stuffed with Greens, Roasted Garlic & Rosemary

Grilled Bela Farms Poussin
Spring Ratatouille & Herbed Couscous

East Coast Sole
Grilled Broccoli, Stewed Tomatoes & Jasmine Rice

Farro Risotto
Bulich Farms Mushrooms, Asparagus & Cricket Creek Cheese

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Blueberry Streusel Cake
Fresh Berries & High Lawn Farm Cream

Lemon Tart
Shortbread Crust & Raspberry Puree

Chocolate Truffle Tart
Sour Cherries & Candies Orange Zest

Pecan Balls
Vanilla Ice Cream & Goat’s Milk Caramel